Best 4 Makeover Crunchy Pumpkin Dessert Squares Recipes
Calling all pumpkin spice lovers! Fall is in the air, and what better way to celebrate than with a delectable dessert that captures the essence of the season? Our Crunchy Pumpkin Dessert Squares are a delightful symphony of flavors and textures, sure to tantalize your taste buds and leave you craving more. But that's not all! This article presents a treasure trove of pumpkin-inspired recipes, each offering a unique twist on this autumnal favorite. From the classic Pumpkin Pie Bars to the creative Pumpkin Cheesecake Bites, we've got something for every pumpkin enthusiast. So, grab your apron, preheat your oven, and let's embark on a culinary journey that will make your taste buds dance with joy!
Let's cook with our recipes!
PUMPKIN DESSERT SQUARES
Easier than pie? Create the same rich flavors of pumpkin pie in an easy pumpkin dessert that's large enough to serve a crowd.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 15
Number Of Ingredients 12
Steps:
- Heat oven to 350F. Spray 13x9-inch pan with cooking spray. In medium bowl, mix 1 1/2 cups Bisquick and 1/2 cup pecans. Using pastry blender or fork, cut in 1/2 cup butter until mixture is crumbly. With floured fingers, press mixture in bottom of pan. Bake 10 minutes.
- Meanwhile, in large bowl, beat filling ingredients with wire whisk until smooth; set aside. In medium bowl, mix 1 cup Bisquick mix and 1/2 cup brown sugar. Using pastry blender or fork, cut in 1/4 cup butter until mixture is crumbly. Stir in pecans.
- Pour filling over hot partially baked base. Sprinkle topping over filling.
- Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes before cutting into squares. Serve with whipped cream, if desired. Store in refrigerator.
Nutrition Facts : Calories 370, Carbohydrate 40 g, Cholesterol 75 mg, Fat 4, Fiber 2 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 25 g, TransFat 1 g
DECADENT PUMPKIN CRUNCH BARS
I originally had this when my Mother made it from her recipe and after she passed away the recipe was lost, well this is a version I found online I don't know where the origin of it is from,but it seemed to match my Mothers recipe almost identically. I can never seem to make enough. People go nuts over it. Enjoy :)
Provided by Sandy Burlingame
Categories Other Desserts
Time 1h10m
Number Of Ingredients 9
Steps:
- 1. Heat oven to 350 degrees F. then Grease bottom of 9 x 13? pan.
- 2. Mix pumpkin, milk, eggs, sugar, cinnamon, and salt. Pour mixture into greased pan.
- 3. Sprinkle dry cake mix over pumpkin mixture and top with pecans. Drizzle melted butter over pecans.
- 4. Bake 50-55 minutes
GREAT PUMPKIN DESSERT
Canned pumpkin and cake mix make these bars an effortless alternative to pumpkin pie. It's a tried-and-true dessert that always brings big smiles. -Linda Guyot, Fountain Valley, California
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, beat first five ingredients until smooth. , Transfer to a greased 13x9-in. baking dish. Sprinkle with cake mix and drizzle with butter. Top with walnuts. , Bake at 350° for 1 hour or until a knife inserted in the center comes out clean. Serve with ice cream or whipped cream.
Nutrition Facts : Calories 385 calories, Fat 21g fat (8g saturated fat), Cholesterol 70mg cholesterol, Sodium 326mg sodium, Carbohydrate 44g carbohydrate (30g sugars, Fiber 3g fiber), Protein 8g protein.
PUMPKIN CHEESECAKE CRUNCH BITES
These squares of Pumpkin Cheesecake Crunch Bites sprinkled with pecan crunch topping are positively addictive.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h20m
Yield Makes 48 bites
Number Of Ingredients 16
Steps:
- Make crust: Preheat oven to 375 degrees. In a food processor, pulse graham crackers until finely ground (you should have about 2 1/4 cups). Add 1/4 cup granulated sugar, 1 stick melted butter, and 1/4 teaspoon salt and pulse until combined. Firmly press mixture into bottom of a 9-by-13-inch baking dish. Bake until crust is dry and set, about 12 minutes. Remove from oven and reduce temperature to 325 degrees. Let cool completely.
- Make topping: Combine butter, flour, brown sugar, a pinch of salt, and pecans in a bowl. Rub butter in with your fingers until mixture is well combined and crumbly. Set aside.
- Make filling: Pulse cream cheese in food processor until smooth. Add 3/4 cup granulated sugar and pumpkin and process until smooth, occasionally scraping down sides of bowl. Add eggs, flour, 1/2 teaspoon salt, cinnamon, ginger, and cloves; process until incorporated. Pour filling into cooled crust, scatter crumbles of topping over and bake until custard is just set and puffed, about 50 minutes. Let cool completely on a wire rack. Cut into bite sized squares.
Tips:
- Use fresh pumpkin puree. This is the best way to get the most flavor out of your squares.
- Don't overmix the batter. Overmixing can make the squares tough.
- Chill the dough before baking. This will help the squares hold their shape.
- Bake the squares until they are just set. Overbaking will make them dry.
- Let the squares cool completely before cutting them. This will help prevent them from crumbling.
- Store the squares in an airtight container at room temperature for up to 3 days.
Conclusion:
These Crunchy Pumpkin Dessert Squares are the perfect fall treat. They are easy to make, delicious, and sure to be a hit with everyone who tries them. So next time you are looking for a sweet and satisfying dessert, give these squares a try. You won't be disappointed!
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